Gluten Free Chorizo Empanadas
Gluten Free Chorizo Empanadas is a hor d'oeuvre that serves 24. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 158 calories, 5g of protein, and 10g of fat. 449 people have tried and liked this recipe. Head to the store and pick up baking powder, salt, garlic, and a few other things to make it today. It is an inexpensive recipe for fans of European food. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is brought to you by Little Leopard Book. With a spoonacular score of 16%, this dish is rather bad. Similar recipes include Chorizo Meatballs (Low Carb & Gluten Free), Wild Rice, Chorizo and Gluten Free Bread Stuffing, and Chorizo Empanadas.
Servings: 24
Preparation duration: 60 minutes
Cooking duration: 20 minutes
Ingredients:
2 tsp baking powder
½ cup butter (melted & cooled)
12 oz soy chorizo
1 tsp cumin
1 large egg + 1 tbsp water
1 ½ cups Premium Gold Gluten Free Flour
3 cloves garlic (minced)
1 tbsp Enzo Olive Oil
½ tsp oregano
1 tsp paprika
1 cup pepper jack cheese (grated)
½ red onion (diced)
½ tsp salt
1 cup water
1 cup white corn meal (harina de maiz)
Equipment:
bowl
plastic wrap
frying pan
rolling pin
oven
whisk
baking sheet
Cooking instruction summary:
Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.Add the butter and water.Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.Place the dough on a sheet of plastic wrap.Wrap the dough tightly and place in the refrigerator for 30 minutes.While the dough is chilling, prepare the chorizo filling.Begin by heating the olive oil in a large skillet over medium heat. Add the onions, sauté for 3-5 minutes, then add the garlic.Sauté for 1-2 minutes, then add the chorizo.Cook for 5 minutes, then add the paprika, cumin and oregano.Reduce to low and cook for an additional 5-7 minutes.Preheat the oven to 375°.Now it’s time to roll out the dough. Grab a small ball of dough, then roll it out into a thin circle using a rolling pin, or press it thinly in a tortilla press.Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepperjack cheese.Whisk the large egg and tbsp of water together to make the egg wash and brush the edge of the empanada.Fold together and use your fingers to crimp the edges.Brush the tops of each empanada with egg wash, then gently poke a couple of very small holes in the top.Place on a baking sheet and into the oven for 20-25 minutes.
Step by step:
1. Prepare the dough by combining the flour, corn meal, baking powder and salt in a large bowl.
2. Add the butter and water.
3. Mix until a slightly sticky ball of dough forms, if the dough is dry, add water 1 tbsp at a time.
4. Place the dough on a sheet of plastic wrap.Wrap the dough tightly and place in the refrigerator for 30 minutes.While the dough is chilling, prepare the chorizo filling.Begin by heating the olive oil in a large skillet over medium heat.
5. Add the onions, sauté for 3-5 minutes, then add the garlic.Sauté for 1-2 minutes, then add the chorizo.Cook for 5 minutes, then add the paprika, cumin and oregano.Reduce to low and cook for an additional 5-7 minutes.Preheat the oven to 375°.Now it’s time to roll out the dough. Grab a small ball of dough, then roll it out into a thin circle using a rolling pin, or press it thinly in a tortilla press.Once you have each circle of empanada dough rolled out, fill them with a large spoonful of chorizo filling and a sprinkle of pepperjack cheese.
6. Whisk the large egg and tbsp of water together to make the egg wash and brush the edge of the empanada.Fold together and use your fingers to crimp the edges.
7. Brush the tops of each empanada with egg wash, then gently poke a couple of very small holes in the top.
8. Place on a baking sheet and into the oven for 20-25 minutes.
Nutrition Information:
covered percent of daily need
